Ham & Potato Soup

Ingredients

Potatoes (I like to use red potatoes peeled), garlic, onions, celery, carrots, and hamNote: proportions of each ingredient are important

Sautee’ Veggies

If you are going to cook them all at the sometime, make sure your carrots are cut small enough to cook at the same time as the celery and onion. Add salt, pepper, and Italian Seasoning to hot oil along with the veggies.

A mixture of carrots, onions, and celery is also known as mirepoix (/mɪərˈpwɑː/ meer-PWAH; French pronunciation: [miʁˈpwa])

Add the Ham

I like to add the ham last so the other vegetables can soak up any flavor from the cooking ham. You can also fry the ham first if you like it crispy, however I would then cook it separately, other wise it will shrivel up by the time the mirepoix is ready. You can also substitute bacon if you’d like.

Finishing it

Once everything is tender, but not mush, add 1 quart chix broth , 1 quart heavy cream, and 1 quart milk. Bring to a boil and add cornstarch and water (I like to start with a half cup cornstarch and hot water from the faucet, I use the least amount of water to make it smooth, no lumps, and slowly add it until it thickens to a smooth silky texture). Cornstarch has a chalky texture so don’t over do it, otherwise you can add more chix base and spices. I would only use rouge if there was no dairy.

Anthony Pierpont